KR101874492B1 - A method for preparing instant heugimja juk - Google Patents

Abstract

More particularly, the present invention relates to a method for producing instant black potato briquettes, comprising: (a) washing selected black sesame seeds, roasting in a wet state, and then quenching them at 30 to 35 ° C; (b) washing the selected glutinous rice and drying and pulverizing to remove moisture; (c) mixing the black sesame of step (a) and the ground glutinous rice of step (b) at a weight ratio of 0.9 to 1.1: 0.9 and pressing; (d) dividing the squeezed material of the step (c) into a wrapping paper in a predetermined amount so that the material can be instantly taken, and rapidly freezing the squeezed material. The instant black sesame bran powder according to the present invention exhibits a uniform color distribution without coloring of black sesame in color and appearance, and can be taken immediately after a certain time after putting hot water. In this case, there is no lump It shows a uniform color distribution, and it can be prepared on the spot with the taste and aroma like black potato porridge.

Description

[0001] The present invention relates to a method for preparing instant black potato porridge,

The present invention relates to a method for preparing instant black potato porridge, and more particularly, to a black potato porridge which can be instantly prepared by adding only hot water such as instant ramen.

In general, it is a step of washing the black sesame which is a black sesame dead, the black sesame which is black sesame, the glutinous rice and the new rice cleanly, the step of washing the washed glutinous rice and the new rice in water for a certain time, sieving each of the glutinous rice and the new rice which are called water, A step of finely grinding fresh rice with each grinder, a step of mixing finely steamed black sugar, glutinous rice and new rice, and a step of boiling mixed sesame seeds, glutinous rice and new rice together with water to prepare a dough.

However, when the black seeds are prepared by the above-described manufacturing method, the black seeds are mixed with glutinous rice and newly harvested rice as the lumps of the black potatoes are aggregated by the fat-soluble ingredients of the black sesame seeds resulting from the finely crushing process of the black sesame seeds, The black rice is not evenly mixed with glutinous rice and Yone Shin.

Therefore, when the black sesame jam prepared by the above-described manufacturing method is consumed, only black sesame seeds are rolled out in the mouth, resulting in a drop in texture. And the black color of black-handed person is not displayed evenly, which is not good to see. In addition, since the preparation method requires a lot of time and air, it is not easy to prepare a black pot.

In order to solve this problem, Korea Patent No. 1279603 discloses a process for producing a rice cake, which comprises: a first pulverization step (10) of pulverizing glutinous rice and fresh rice with water for 2 to 3 hours and then pulverizing the pulverized rice twice; A second pulverization step (10) in which the washed black solids are roasted at 150 to 180 ° C for 10 to 20 minutes and pulverized once with a pulverizer; Three crushed sesame seeds, crushed peanuts, sweet potatoes, potatoes, black beans, seaweeds, peanuts, sweet potatoes, seaweeds, kelp, kim, yacon, yulmu, mackerel, jujube, green tea leaves, pumpkin seeds, Grinding step (30); The mixture of the above crushed black potato, glutinous rice, new rice, peanut, sweet potato, potato, black bean, horsetail, mung bean, sweet potato, seaweed, kelp, kim, yacon, yulmu, gugija, mushroom, jujube leaves, pumpkin seed, ginseng, A fourth pulverization step (40) for mixing for 20 to 30 minutes and then pulverizing the pulverized powder twice with a pulverizer; Drying step (50) of spontaneously drying 300 g of the pulverized mixed powder at room temperature for 2 to 3 hours; A foreign matter removing step (60) for removing foreign substances having magnetism while transferring the dried mixed powder to the magnet conveyor; (70) for removing the impurities from the mixture by placing the mixed powder in a bamboo pot at 30 to 35 DEG C for 1 to 2 days; And a vacuum packaging step (80) of vacuum packing the mixed powder from which the batch is removed into a pouch to complete the preparation of the black seed nutrition cake powder.

However, when it is produced by the method disclosed in the above-mentioned patent, it takes much time to manufacture glutinous rice and new rice, such as water, and the texture of glutinous rice and new rice called water is too soft and the texture is deteriorated. Furthermore, when the black tea is roasted at the above temperature for 10 minutes or more, since the release of the preservative component is significant, there is a problem that the later-produced black rancidity and fat burning occurs and the lump and the taste are reduced.

DISCLOSURE OF THE INVENTION In order to solve the above problems, it is an object of the present invention to provide a method for preparing a black potato porridge which can be cooked instantly with the same or superior taste and aroma as a cooked black pot.

It is another object of the present invention to provide a black potato dough produced by the above method.

The method for producing instant black potato briquette powder of the present invention comprises:

(a) washing selected black sesame seeds, roasting in a wet state, and then quenching them to 30 to 35 ° C;

(b) washing the selected glutinous rice and drying and pulverizing to remove moisture;

(c) mixing the black sesame of step (a) and the ground glutinous rice of step (b) at a weight ratio of 0.9 to 1.1: 0.9 and pressing; And

(d) dividing the squeezed material of the step (c) into a wrapping paper in a predetermined amount so that it can be instantly taken and rapidly freezing it.

In the present invention, a black sesame is a sesame seed color having a black color, which is also called a black sesame. Sesame seed contains 45 ~ 55% of fat and 36% of protein, and contains a large amount of vitamin B and vitamin E. Sesame oil is edible, made from sesame seeds, used as seasoning, and put into rice cakes, candy, and confectionery. Also, the oil of sesame is used as a substitute for artificial butter, soap raw material, olive oil. In addition, Sesame is also used as adhesive agent, raw material for cosmetics, medicinal use. Because sesame oil contains fat oil, it is good for the treatment of intestinal tract and constipation, and it is effective for the fragile constitution and disease regrowth when it is mixed with other herbal medicines. It is also widely used as an ointment base for external inflammation and the like.

In the present invention, glutinous rice is also referred to as rice flour, rice flour or rice flour corresponding to rice flour. The glutinous rice is a representative grains that relaxes the stomach because it is high in digestion, digestion is better than rice, and digestion is good without stimulating the stomach wall. Glutinous rice makes various kinds of rice cakes including glutinous rice, inflorescence, dumpling, and pottery, and it is also used for making chopped rice, short meal, sikhye, liquor, and kochujang.

Hereinafter, a method for producing the instant black sesame seed powder of the present invention will be described in detail with reference to Fig.

First, in step (a), the selected black sesame is washed, then roasted in a wet state, and quenched.

Specifically, only the bad black sesame seeds are selected, and the selected black sesame seeds are washed in clean water. After that, put the washed black sesame on a sieve, remove the water, and fry in a state of watery black sesame seeds. In this way, the black sesame is not burned only when it is roasted in the state of water without drying, and the black sesame is expanded and softened due to the evaporation of the water, so that the black sesame is crushed enough to be crushed in the subsequent pressing process. Therefore, unlike the prior art, there is no need to carry out a process called separate water.

In addition, the above roasting process does not fully master the black sesame seeds, but it suffices to remove the black sesame seeds. If you completely cook into the black sesame or learn some of the black sesame, the black sesame is discharged from the black sesame so that the sesame seeds are bundled together, and the black sesame seed powder produced from the black sesame seed powder is collected and stored The black sesame shows a tendency that the appearance of the porridge is not good and the taste is reduced. Therefore, it is preferable that the black sesame be removed only in the process of roasting the black sesame.

The fried black sesame is quenched to remove the generated heat. It is preferable to remove 60 to 75% of the heat rather than completely remove the heat. When the heat of about 60 to 75% is removed, the temperature is usually about 30 to 35 ° C. Removing only about 60 to 75% of the heat without completely removing the hot air has the advantage of being well coupled with the ground glutinous rice in the subsequent pressing process.

It is preferable that the removal of the heat is performed as soon as possible, that is, within 5 minutes, preferably within 4 minutes, more preferably within 3 minutes. By lowering the heat to such conditions within such a short period of time, the taste and flavor of the black potato porridge can be maintained.

Step (b) is a step of washing selected glutinous rice and drying and pulverizing to remove water.

Specifically, the same kind of glutinous rice as the black sesame is selected, only the glutinous rice which can be eaten is selected, and the selected glutinous rice is washed in clean water. After that, the washed glutinous rice is put into a sieve and the water is removed. Then, the glutinous rice is put into a dryer and dried to completely remove the water. Unlike black sesame seeds, drying to completely remove the moisture of glutinous rice is followed by grinding to heat the surface of the glutinous rice by crushing heat and cracks are generated to facilitate the absorption of the black sesame oil during the pressing process .

The dried glutinous rice is pulverized by a pulverizer, and the glutinous rice is heated to the extent that the outer surface of the glutinous rice turns to a yellow color by the pulverization heat as mentioned above.

In step (c), the black sesame roasted in step (a), and the glutinous rice ground in step (b) are mixed at a weight ratio of 0.9-1.1: 0.9-1.1 and pressed.

In the step (c), the mixing ratio of black sesame seeds and pulverized glutinous rice is 0.9-1.1: 0.9-1.1, preferably 1: 1. In one specific embodiment, when the mixture ratio of black sesame and glutinous rice is different, the taste and flavor of black sesame seeds produced in the above mixing ratio is most excellent.

In step (c), the crushing of the black sesame seeds simultaneously discharges the fat from the black sesame seeds and absorbs the glutinous rice so that the taste and aroma of the finally prepared black sesame seeds are excellent, and the sweetness of black sesame seeds and glutinous rice is increased So that it can be used.

Preferably, the pressing is repeated three to four times, more preferably three times, so that evacuation of the sustaining component of black sesame and absorption of glutinous rice can be performed well. When the number of times of squeezing is one or two times, the release of the preservative component of glutinous rice and the absorption of glutinous rice are not sufficiently carried out, and the taste and flavor of the final prepared black potato porridge is decreased. When the number of squeezed times exceeds 3, So that the taste and flavor are not increased.

As a final step, the step (d) is a step of rapidly freezing the compressed material of the step (c) by dividing the compressed material into a wrapping paper in a predetermined amount that can be instantly taken.

The pressed material is compressed black sesame and glutinous rice in the step (d), and the compressed material is divided into wrapping paper in a predetermined amount such as 100 g, 200 g, or 300 g to be instantly taken, .

The rapid freezing is preferably performed at -50 ° C to -30 ° C for 5 minutes to 15 minutes. By this rapid freezing, the physical changes of the squeezed material (for example, black sesame It is possible to store without aggregation.

As described above, the black potato briquette powder prepared according to the present invention can be prepared by a method similar to that of instant noodles, that is, by adding water at a high temperature (60 to 100 ° C) and after about 2 to 5 minutes, It can be eaten with the same taste and flavor. As shown in FIG. 2, the black sesame briquette powder according to the present invention has a uniform appearance and color, and the black sesame is uniformly distributed. It keeps black, and black sesame or glutinous rice does not clump in eating, so you can feel the original taste of black sesame jam.

The black potato briquettes according to the present invention exhibit a uniform color distribution without coloring of black sesame in color and appearance, and can be prepared with taste and aroma like instant black potato porridge.

FIG. 1 is a view illustrating a process for manufacturing a black potato porridge according to the present invention.
FIG. 2 is a diagram showing a black potato mortar prepared according to the present invention. FIG.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, this is merely an example of the present invention, and thus the scope of the present invention is not limited thereto.

Example 1: Preparation of black sesame seeds according to the present invention

Black sesame and glutinous rice were purchased from Yeosu market with 1kg each, and black sesame and glutinous rice with good appearance were selected. The selected black sesame and glutinous rice were washed with clean water and sieved to remove water. In case of black sesame, put it in a heated frying pan (about 120 ° C ~ 130 ° C) before the water is completely removed, roast it only to remove the water (about 2 minutes to 3 minutes) Lt; / RTI > The temperature of black sesame at that time was 32 ° C. In the case of glutinous rice, it was dried for 5 minutes by hot air in a dryer at 50 ° C., and the water was completely removed. Then, the surface of the glutinous rice was crushed by a crusher until the surface of the glutinous rice became slightly yellowish.

After roasting, 500 g of cooled black sesame and 500 g of ground glutinous rice were mixed and compressed three times in a press machine. Thereafter, 100 g of the mixture was dispensed into a wrapping paper and rapidly frozen for 10 minutes in a rapid freezer maintained at -35 캜 to -40 캜. The thus-produced product was stored in a -18 ° C refrigerator for the following experiment and sale.

Comparative Example 1:

The black sesame seeds and glutinous rice were washed, dipped in clean water for 3 hours, and then subjected to the same procedure as in Example 1 to prepare a black potato dough.

Comparative Example 2:

After the water of the washed black sesame was completely removed, the black sesame seeds were prepared in the same manner as in Example 1.

Comparative Example 3:

The black sesame seeds were prepared in the same manner as in Example 1, except that the washed black sesame was roasted in a frying pan heated to 120 DEG C for 10 minutes.

Comparative Example 4:

A black potato dough was prepared in the same manner as in Example 1, except that 250 g of the black sesame which had been roasted and cooled, and 500 g of the ground glutinous rice were mixed.

Comparative Example 5:

After the roasting, black sesame seeds were prepared in the same manner as in Example 1, except that 500 g of cooled black sesame and 250 g of ground glutinous rice were mixed.

Example 2: Sensory evaluation

Water (200 ml) of about 60 ° C was added to the black sesame seed powder according to the present invention of Example 1 and Comparative Example 1 to 5, and the mixture was stirred for 4 minutes to make black sesame seeds. . Specifically, 20 adult males and females aged 40 to 60 years were selected for sensory evaluation after establishing stable criteria for discrimination and characteristics to be evaluated through the curriculum. The sensory test items consisted of appearance, smell, texture, and taste, and sensory characteristics were evaluated using 9 - point scale method. In addition, the purchase status was also examined. The control group purchased and used a commercially available black potato porridge (manufactured by Kyoji Story).

Exterior smell Texture A sweet taste Whether to buy (person) Example 1 8.5 8.3 8.3 8.8 18 Comparative Example 1 5.8 6.5 6.5 6.0 0 Comparative Example 2 5.5 6.0 7.0 6.5 0 Comparative Example 3 4.0 5.2 5.5 5.0 0 Comparative Example 4 7.0 6.8 6.0 6.0 0 Comparative Example 5 6.8 7.2 5.8 6.5 0 Control group 8.0 7.5 7.5 8.2 8

As shown in Table 1, the black potatoes prepared according to the present invention showed the best in terms of appearance, smell, texture and flavor, compared with the commercially available black potato porridge and Comparative Examples 1 to 5, People also showed the greatest number of 18.

Example 3:

The black sesame seed powder according to the present invention of Example 1 and the black sesame seed powder of Comparative Examples 1 to 5 were stored in a -18 ° C refrigerator for 6 months and 1 year, and water (200 ml) at about 60 ° C was added to make a black potato porridge The sensory test was carried out in the same manner as described in Example 2. The results are shown in Table 2 below.

Exterior smell Texture A sweet taste Example 1 8.3 8.0 8.2 8.5 Comparative Example 1 4.2 5.0 5.4 4.5 Comparative Example 2 4.0 5.2 5.0 4.6 Comparative Example 3 3.2 4.0 4.2 4.0 Comparative Example 4 7.0 6.5 5.8 5.8 Comparative Example 5 6.6 6.8 5.5 6.5

As can be seen in Table 2 above, the black sesame seeds of Example 1 received the best evaluation, and Comparative Examples 4 and 5 received the next best rating. In particular, in the case of Comparative Examples 1 to 3, black sesame seeds in black sesame seeds were clustered together to form a lump phenomenon, and acid patches were formed, and it was confirmed that the taste and flavor were not very good.

Claims (6)

A method for preparing instant black potato porridge comprising the steps of:
(a) washing selected black sesame seeds, roasting in a wet state, and then quenching them to 30 to 35 ° C;
(b) washing the selected glutinous rice and drying and pulverizing to remove moisture;
(c) mixing the black sesame of step (a) and the ground glutinous rice of step (b) at a weight ratio of 0.9 to 1.1: 0.9 and pressing;
(d) dividing the squeezed material of the step (c) into a wrapping paper in a predetermined amount so that it can be instantly taken, and rapidly freezing the squeezed material; And
(e) In step (d), the rapidly frozen black potato briquette powder is heated at 60 to 100 ° C for 2 to 5 minutes. [6] The method of claim 1, wherein the pulverization in step (b) is performed until the surface of the glutinous rice turns yellow by the pulverization heat. The method according to claim 1, wherein the black sesame in step (a) and the ground glutinous rice in step (b) are mixed at a weight ratio of 1: 1. The method according to claim 1, wherein the pressing of step (c) is performed three to four times. An instant black potato porridge made by the method of any one of claims 1 to 4. delete

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